Recipe- Strawberry Poke Cake Is The Perfect Dessert

This strawberry poke cake is made from scratch and is a soft, moist jello poke cake that is topped with whipped cream and fresh strawberries. It has the taste of strawberries in every bite and is the perfect easy, elegant dessert!

Our friends have been complaining that there are too many salads on the blog these days. And some others have been complaining that I don’t post as many recipes as I used to. Which is kinda true. Since we’ve move to Auroville, I’ve become a little lazy and spend more time playing with the dogs than I do in the kitchen. But I can’t help it because they are so adorable and always ready to run around. One of our cats is also very pregnant and super demanding – she is always hungry and always needs petting.

I’m trying to change the salad situation, and also wanted to make a dessert for Easter for the family and this Strawberry Poke Cake made from scratch was absolutely perfect! It’s got all the makings of a soft, moist cake that serves a crowd, and still looks elegant enough to serve at a tea party if you will.

Health Benefits of Strawberries

- Give your immunity a boost
- Maintain your healthy vision
- Ward off cancer
- Keep your wrinkles at bay
- Lower your cholesterol
- Reduce pesky inflammation
- Regulate your blood pressure
- Boost your fibre intake
- Aid in weight management
- Help to promote pre-natal health

Ingredients

1 1/2 cups Fine Granulated Sugar
1 cup Butter at room temperature
4 Eggs
1 teaspoon Pure Vanilla Extract
2 teaspoons Baking Powder
3 1/4 cups All-Purpose Flour Maida
1 cup Milk
90 grams Strawberry Flavoured Jello
3 cups Whipped Cream
1 cup Fresh Strawberries sliced

Method

* Pre-heat oven to 350F/ 175C. Grease and line a 13X9" baking pan with parchment paper.

* Leave extra paper hanging on the side so that it's easy to lift up the cake later.

* In a bowl, patiently beat the butter and sugar together for 3-4 minutes till light and fluffy.

* If using a stand mixer, use the paddle attachment or else just use a hand mixer.

* Add the eggs one at a time, beating well after every egg to make sure its combined well into the mixture.
* Also stir in the vanilla extract and baking powder.

* Alternate between adding the flour and milk and mix until just combined.

* Alternating the dry and wet ingredients means that you add 1/3 of the flour first, mix and add half the milk; mix and then add 1/3 of the flour again, mix add the remaining milk and then the flour.

* This helps incorporate everything well and avoids over mixing.

* Pour the mixture into the prepared baking tin and bake for approximate 45 minutes or till a toothpick inserted into the middle of the cake comes out clean.

* Once the cake is baked, let it cool for 15 minutes.
In the meanwhile, prepare the jello according to package instructions.

* Once the cake is cooled, poke the cake with the back of wooden spoon or thick skewer and make holes in the cake at every inch.

* Pour the jello into the holes and refrigerate the cake for 3-4 hours.

* An hour before serving, spread whipped cream over the cake and decorate with strawberries slices.
* Refrigerate again for an hour or till ready to serve. This cake keeps well in the refrigerator for 2-3 days.